Skip the boxed version and make your own!
ingredients
ingredients
method
step-by-step directions

Butterscotch Pudding with Vanilla Salt

  • 2 tablespoons unsalted butter
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 4 egg yolks
  • 2 vanilla beans (or 1 1/2 tablespoons vanilla extract)
  • Whipped Cream
step-by-step directions
  • Preheat oven to 325F.  Split and scrape the vanilla beans from pods and stir vanilla bean paste into egg yolks.  Set aside. 
  • Place the vanilla pods on a baking sheet and bake in oven for 20 - 25 minutes or until pod is dry.  Be careful not to burn the pods.  As pods cool, they will become brittle.  Break up the pods and place them in a blender with 1/2 cup kosher salt.  Pulse until vanilla bean is finely chopped and mixed with the salt.  Set aside vanilla salt.  For a courser salt, mix in flake salt. 
  • In a stainless steel pot, melt butter on medium heat and add brown sugar.  Stir until sugar is completely melted. 
  • Add cream and milk; heat until small bubbles appear around the edges of the pot.  Do not scald or bring to a boil. 
  • In a large bowl, temper hot cream into egg yolks.  Pour mix through fine mesh strainer into clean bowl.  Ladle mix into 4 ramekins.  Place ramekins in baking dish lined with a kitchen towel and pour hot water halfway up the sides of ramekins.  Make a foil tent over the baking dish. 
  • Bake for 35 - 45 minutes or until the center of the puddings are like jello.  Remove from oven and allow to cool in fridge.  Serve with whipped cream and sprinkle with vanilla salt.
Similar categories: Desserts Courses & Meals French Cuisine
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